Hi... I just subscribed to this newsgroup today. Many posts are very interesting.
QUICK BACKGROUND I have about 50 gallons of Red Cabernet wine that is bulk aging. Several of the grapes that this wine was made from were not fully rippened. It fact, several were downright 'green' At the time of the crushing/destemming, my winegroup buddies and I were not versed in how you can extract more color, tanning, et al, during primary fermentation. As a result, the extraction colour was very poor. In fact, the cab has the color, consistency and flavour of a very pale blush. My wife makes stronger fruit juice for our kids from frozen concentrate than this years batch of Cab.
In addition to this, I tend to keep my SO2 levels, in all of my wines. I do this because my wife is quite allergic to any sulfa medications. Yes... I KNOW the consequences of not using sufficient Campden tablets!
Question:
Another winemaking buddy suggested that I purchase some grape concentrate in a commercial wine kit and add it to my pathetically weak Cab. In theory this sounds fine but my Cab has already been oaked for several months, undergone Melolactic fermentation, finned, and cold stabilized. It is now just bulk aging. By adding this new concentrate into my Cab, am I not risking that fermentation will once again occur? While I have not tested my SO2 levels, I know that they would be low.
Can anyone tell me what the possible benefits as well as risks are? Remember, I tend to underuse sulfite because of my wife's allergies, but I am extremely conscious about equipment sterilization/contaminants.
If I do introduce the concentrate, what would be the recommended amounts?
All thoughts are welcome.
Paddy-O (great newsgroup!)